I just tried making this last night for some friends and it was delicious!
By Ashley Muir
16oz farfalle (bowtie) pasta
1 C. heavy whipping cream
3-4 Chicken breasts (boneless, skinless)
2-3 cloves garlic crushed or garlic powder
1 tbs pepper
1/2 C. butter
1 lb bacon crumpled
1/2 c. shredded parmesan cheese
1 (12 oz) Lawrys mesquite marinade with lime juice
In a crockpot cook chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit and shred, set aside. Cook bacon and crumble, set aside. About a 1/2 hour befor serving, boil the pasta. In a small sauce pan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon, whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked drained pasta, add chicken and stir through, sprinkle a little bit more shredded parmesan cheese on top. Serve Hot
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